Taking Risks

As I mentioned in a prior post, my mother in law and I trade off on making meals while camping… oops, did it again… glamping, that is. It greatly cuts down on the cooking effort. But here’s the thing, you have to find food that everyone will enjoy.

This year I decided to take a bit of a risk. I’d try to make Indian food. I found some pre-marinated curry chicken at Trader Joe’s which would be super simple to grill. This was a risk because our glamping dinner menu is decidedly safe & predictable given the mother in law’s veggie aversion and strict adherence to the familia’s Mexican favorites. So this was definitely outside of expectations. Well, I was in luck because apparently Indian is on their menu at home, it’s just been absent from the glamping table. Plus, BONUS! I got her to eat some kale. 😮

Indian Spiced Sautéed Vegetables

1/2 tbsp butter

1.5 tbsp olive oil

1/2 onion, sliced thin

1 tsp equal parts garlic/ginger finely minced

1/2 tsp cumin

1/2 tsp garam masala

3/4 tsp salt

2 c kale

1 zucchini, cubed

1 broccoli, diced

1 Tomato, sliced

1/2 lime

Heat the butter and oil in a large pan over high heat. Add the onion and cook until the onion is very brown and fried. Then add the ginger, garlic, and spices. Cook for one minute then add the zucchini and broccoli and cook another 2 minutes until browned. Then add the tomatoes and kale, stir and cover with a lid to soften the kale for 2 minutes. Remove the lid and stir again. Spritz with the lime juice and serve hot with rice and grilled curry chicken.

Serves 4-5

Curried Jasmine Rice

1 tbsp butter

2 tbsp olive oil

1/2 Onion, diced

1/2 tsp equal parts ginger/garlic finely minced

1 tsp cumin

1 tsp hot curry powder

1/2 tsp Garam masala

1/2 tsp salt

2 c jasmine rice

4 c chicken (or veggie) broth

In a medium pot set on high, add the butter and oil and sautée the onion unitl very brown. Add the garlic, ginger and spices and cook for one minute. Then add the rice and stir. Allow the rice to toast a bit while stirring. Then add the broth. Bring to a boil, then cover and lower the heat to low. Cook for 35-40 minutes to nail rice is done.